Cheesy Tex Mex Egg Casserole Recipes

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CHEESY EGG CASSEROLE

This dish is perfect for potlucks because it looks so pretty on the table and, best of all, it can be made ahead of time. Although I don't live in the country, my family and I love the country flavor of this hearty egg and cheese casserole. -Dawn Reeve, Salt Lake City, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 16 servings.

Number Of Ingredients 6



Cheesy Egg Casserole image

Steps:

  • Toss Monterey Jack cheese with flour; place in a greased 13x9-in. baking dish. Top with cheddar cheese; sprinkle with bacon. Beat eggs and milk; pour over all. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 382 calories, Fat 30g fat (17g saturated fat), Cholesterol 235mg cholesterol, Sodium 592mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.

4 cups shredded Monterey Jack cheese
1 tablespoon all-purpose flour
2 cups shredded sharp cheddar cheese
1 pound sliced bacon, cooked and crumbled
12 large eggs
1 cup whole milk

CHEESY TEX-MEX EGG CASSEROLE

Here's a cheesy egg casserole with flavor as big as Texas-and Mexico, too. Made with pork sausage and chunky salsa, it's a sure hit for the brunch crowd.

Provided by My Food and Family

Categories     Home

Time 13h10m

Yield 12 servings

Number Of Ingredients 8



Cheesy Tex-Mex Egg Casserole image

Steps:

  • Cut 2 bread slices in half. Layer half each of the bread slices, sausage, VELVEETA and salsa in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
  • Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
  • Heat oven to 350ºF. Bake casserole (covered) 50 min. or until knife inserted in center comes out clean, uncovering for the last 20 min. Sprinkle with cilantro before serving.

Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 215 mg, Sodium 970 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 8 g, Protein 18 g

10 slices Texas toast white sandwich bread
1 lb. breakfast pork sausage, cooked, drained
3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes
1 cup TACO BELL® Thick & Chunky Salsa
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
2 cups milk
10 eggs
2 Tbsp. chopped fresh cilantro

CHEESY EGG CASSEROLE

I make this for family brunches. Make it the night before and just bake it in the morning. Serve with coffeecake and fresh fruit. I've always received compliments when I serve this.

Provided by Margo59

Categories     Breakfast

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 6



Cheesy Egg Casserole image

Steps:

  • Toss Monterey Jack cheese with flour; place in bottom of greased 13 x 9-inch pan.
  • Top with Cheddar cheese.
  • Place chopped Canadian Bacon evenly over cheeses.
  • Beat eggs and milk in bowl and pour over the bacon.
  • Cover and chill overnight in refrigerator.
  • Remove from frig for 30 minutes before baking.
  • Bake, uncovered at 325 degrees for 40-45 minutes or until a knife inserted near center comes out clean.
  • Let stand for 5 minutes before cutting.
  • (Time does not reflect refrigeration time).

Nutrition Facts : Calories 326.7, Fat 24.2, SaturatedFat 13.6, Cholesterol 249.5, Sodium 601.1, Carbohydrate 2.5, Sugar 0.5, Protein 23.9

1 lb monterey jack cheese, shredded
1 tablespoon flour
2 cups shredded sharp cheddar cheese (8 oz)
1 package Canadian bacon, chopped (about 12 slices)
12 eggs
1 cup milk

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